Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe

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Welcome the Flavors of Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe

If you’re anything like me, you love a dish that’s both crispy and comforting—this Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe hits that sweet spot beautifully. I first made it on a busy weeknight when I craved something different but easy enough to pull off after a long day. The crunchy pretzel coating adds a satisfyingly golden crisp texture, while the tangy mustard-cheddar sauce delivers a bubbly, cheesy hug with every bite.

You’ll enjoy serving this chicken for family dinners or casual get-togethers—it’s that kind of recipe that feels fancy but is so simple to make. Plus, the sauce is luscious and velvety, soaking into each crunchy bite in the most delightful way. Trust me, this dish has become a go-to crowd-pleaser in my kitchen!

Market Basket & Pantry Picks

Before you dive into this Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe, let’s chat about the best ingredients and some handy swaps. Picking fresh chicken breasts is key—they cook evenly and stay juicy. When crushing pretzels, go for coarser bits that give that satisfying crunch without feeling powdery.

• 4 boneless, skinless chicken breasts: Choose firm, plump breasts for the best bite.
• 2 cups coarsely crushed pretzels: Avoid fine crumbs; they won’t crisp up as nicely.
• 1 cup all-purpose flour: Helps the coating stick—you can try a gluten-free flour if needed.
• 2 large eggs: Whisked with Dijon mustard for flavor and adhesion.
• 1 tablespoon Dijon mustard: Brings tang to both coating and sauce.
• 1 teaspoon garlic powder & 1 teaspoon onion powder: Essential seasoning that layers savory notes.
• Salt and pepper to taste: Never skip this for well-rounded flavor.
• ½ cup shredded cheddar cheese: Sharp or mild, depends on your preference.
• ½ cup milk: Use whole milk for creaminess, or a plant-based milk to lighten things up.
• 1 cup mustard-cheddar sauce: Homemade from simple ingredients listed below.

Cook Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe Step by Step

Ready to create this bubbly, golden-crisp delight? I love how easy it is to follow, and I’ll guide you through each step so your chicken is juicy on the inside with that irresistible pretzel crust. Let’s get baking!

1. Preheat the Oven: Set it to 375°F (190°C). A hot oven ensures your crust gets that perfect crunch without drying out the chicken.
2. Season the Chicken: Pat dry your chicken breasts and sprinkle evenly with salt, pepper, garlic powder, and onion powder. This simple seasoning builds layers of flavor that pop through the coating.
3. Set Up Your Breading Station: Three bowls needed—one with flour, one with beaten eggs whisked with 1 tablespoon Dijon mustard, and one with coarsely crushed pretzels. Dredging this way ensures every bite has texture and tang.
4. Coat the Chicken: First, dust each breast lightly with flour, then dip into the egg and mustard mixture, and finish by pressing firmly into the pretzels to form a thick, even crust. Don’t rush—pressing the pretzels helps keep them stuck during baking.
5. Bake to Perfection: Arrange coated breasts on a parchment-lined baking sheet. Bake for 20-25 minutes or until cooked through (internal temp should hit 165°F). You’ll know it’s ready when the crust is a beautiful golden brown and irresistibly crisp.
6. Make the Mustard-Cheddar Sauce: In a small saucepan, gently heat ½ cup milk over medium heat. Slowly stir in ½ cup shredded cheddar cheese until melted and smooth. Add 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, plus salt and pepper to taste. Keep stirring until velvety and luscious.
7. Serve Warm: Plate your crispy chicken and drizzle generously with the bubbling mustard-cheddar sauce. Serve immediately for best experience—this sauce thickens as it cools but is worth the indulgence!

Serving the Dish with Flair

Once your Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe is out of the oven, it’s time to make it shine at the table. I love serving it with bright, fresh sides to balance the rich flavors—a crisp salad or steamed veggies bring freshness, while some roasted potatoes add heartiness. Your family and guests will appreciate the effort, and you’ll feel proud serving up something so delightful and homey.

Fun Variations with Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe

• Add a pinch of cayenne or smoked paprika to the pretzel crust for a spicy kick.
• Swap cheddar cheese in the sauce for Gruyère for a nutty twist.
• Incorporate fresh herbs like thyme or rosemary into the flour mixture for an aromatic crust.
• Try using flavored Dijon mustard in the egg wash, such as honey mustard, for subtle sweetness.
• Turn this into a sandwich by placing the sliced chicken on crusty bread with lettuce and a slather of sauce.

Make-Ahead & Storage Tips

• Refrigerate: Place leftover chicken in an airtight container and store the sauce separately. Use within 3 days for the best flavor.
• Freeze: Wrap coated but uncooked chicken breasts tightly in plastic wrap and freeze up to 1 month. Bake directly from frozen, adding extra baking time.
• Reheat: Warm chicken in a 350°F oven to help keep pretzel crust crispy. Reheat sauce gently on the stove or microwave, stirring frequently.

Pretzel-Crusted Chicken with Mustard-Cheddar Sauce Recipe FAQs

• Can I use chicken thighs instead of breasts? Absolutely! Just adjust baking time since thighs tend to take longer—ensure they reach 165°F internal temperature.
• What if I don’t have Worcestershire sauce for the sauce? No worries! A splash of soy sauce or a drop of balsamic vinegar makes a good substitute.
• How can I get the crust extra crispy? Let the coated chicken rest for 5 minutes before baking, so the crust sets better. Broiling for 1-2 minutes at the end works wonders, too.
• Is this recipe kid-friendly? Yes! The cheesy sauce and crunchy pretzel coating tend to be big hits with kids.
• Can I prepare this dish gluten-free? Yes, use gluten-free pretzels and flour alternatives like almond or rice flour for the coating.

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